2813 MEDIUM Potato & Taleggio Pizza Recipe



    * 280g pack white bread and pizza base mix
    * 300g new potatoes
    * 4 spring onions
    * 175g taleggio cheese
    * 100g pack smoked lardon

Serves 4

Ready in 25 mins



  • Make up the dough following the pack instructions. Roll out thinly to make a rectangle about 30 x 40cm, then transfer to a well oiled baking sheet. Cover with cling film and leave to rise for 20 mins. Preheat the oven to 220C/fan 200C/gas 7.
  • Slice the potatoes thinly and boil in salted water, or steam, until just tender, about 3-4 mins, then drain well and pat dry. Shred the spring onions. Thinly slice the cheese.
  • Spread the potatoes over the pizza dough and drizzle with a little olive oil. Scatter over the onions, cheese and lardons. Bake for 15-20 mins, until the topping is crisp and golden. Cut into squares to serve.

Per Servings

417 kcalories, protein 19g, carbohydrate 47g, fat 18 g, saturated fat 9g, fibre 2g, salt 2.17 g

Recipe from Good Food magazine, Recipe by Mary Cadogan